Name: Char-grilled octopus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 fresh long red chilli, chopped finely; 1 teaspoon finely grated lime rind; 1 teaspoon salt; 2 tablespoon rice flour; 1 kilogram (2 pounds) cleaned octopus, quartered; 200 gram (6½ ounces) mizuna; 150 gram (4½ ounces) snow peas, sliced thinly; Chilli lime dressing; 1 fresh small red thai (serrano) chilli, chopped finely; 1 teaspoon finely grated lime rind; 2 tablespoon lime juice; 1 tablespoon peanut oil; 2 centimetre (¾ inch) piece fresh ginger (10g), grated

Char-grilled octopus salad

The chilli and lime zest marinade add heat to the baby octopus and help tenderise the meat, the chilli and lime dressing adds depth to the flavour of the dish.

Ingredients

1 fresh long red chilli, chopped finely

1 teaspoon finely grated lime rind

1 teaspoon salt

2 tablespoon rice flour

1 kilogram (2 pounds) cleaned octopus, quartered

200 gram (6½ ounces) mizuna

150 gram (4½ ounces) snow peas, sliced thinly

Chilli lime dressing

1 fresh small red thai (serrano) chilli, chopped finely

1 teaspoon finely grated lime rind

2 tablespoon lime juice

1 tablespoon peanut oil

2 centimetre (¾ inch) piece fresh ginger (10g), grated

Method

1.Combine chilli, rind, salt and flour in large bowl; add octopus, toss to coat in mixture.

2.Make chilli lime dressing. Combine ingredients in screw-top jar; shake well.

3.Cook octopus on heated oiled grill plate (or grill or barbecue) about 20 minutes or until tender.

4.Combine remaining ingredients in large bowl with octopus and dressing.

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Ingredients

Method

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